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  • Friday night  red wine and rocky road Oh yeaaaaah
    2 days ago by brownpapernutrition Friday night = red wine and rocky road Oh yeaaaaah, big week and that right there my friends is BALANCE. Have you made rocky road at home before? It's seriously awesome. I make mine with a coconut milk jelly instead of marshmallows (heaps of jelly recipes on the blog just swap out juice for coconut milk or cream and add some vanilla and honey / maple if you wish), then throw in whatever nuts I have on hand and fresh berries are the absolutely bomb in there too. I haven't in this one but please Aussies include STRAWBERRIES! Buy them,
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    1 day ago by brownpapernutrition I created some space in my life recently and with that opened the doors to meet and connect with so many gorgeous humans again. A few snaps from this week’s launch of the  @sporteluxe  first Table for 12 Dinners - bringing together such a beautiful bunch of women whom I felt so humbled to share time with Thank you  @sporteluxe   @biancamaycheah   @allyw_   @juliagiampietro  for creating this time for us to all TRULY CONNECT and to  @rosiescoogee   @angostura_au  for the incredible food and conscious cocktails I can’t wait for the next one and so cherish the time and conversation of the
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    3 days ago by brownpapernutrition Grilled asparagus, smoked trout, and the mossssstttt delicious hemp mustard creme! Yum!!! Plenty of essential fatty acids, nourishing proteins and as for the added bonus extras - did you know asparagus is rich in a bioflavonoid call 'rutin' ? Its role is to protect our cells from free radical damage, assist the body's production of collagen, and to strengthen capillaries so it's a wonderful nutrient for the health of our skin! Love knowing this when I'm devouring a yummy meal Would you like this recipe? It’s on the blog now for you! Much love, Jacq

PLANT BASED CAULIFLOWER LARB

Is cauliflower the vegetable that just keeps on giving? As it seems – Y.E.S. From its humble beginnings in the 80’s with that weird white sauce and parsley to where it stands today it sure has come a loooooong way in its time would you agree? We use it in our recipes for all the meals of the day – cauliflower steaks, whole roasted, little toasty florets, in salads, marinated you name it and now, yes folks, we’re popping it in with all our fave asian flavours to make a Cauliflower Larb!

So larb, and those new to it, is a national dish of Laos, but it is also eaten in other parts of Asia. The main ingredient you find in a traditional larb is a mince of some sort – chicken or pork, but we’re handing it over to the veggies for this one and cauliflower being quite a hearty veggie which holds its own when it’s finely chopped or ‘riced’ for instance is the perfect swap. We’ve teamed it with all the yummy traditional flavours of lemongrass, garlic, onion, chilli and lime and instead of serving in lettuce cups – also very delicious – we’ve gone instead with cucumber and green beans.

This CAULIFLOWER LARB is seriously delicious and a must make for any devoted cauli or asian food lover! Enjoy

CAULIFLOWER LARB 

GF : DF : SF : VEGAN

Serves 4

1/2 small head cauliflower (approx 4 cups florets)

2 1/2 tablespoons coconut oil

1/2 tablespoon finely chopped red chilli, seeds removed

1/2 bunch coriander, leaves picked, stems finely chopped

1 clove garlic, peeled and finely chopped

1 stalk, lemongrass, finely sliced

1 tablespoon mint leaves, finely chopped

3 asian shallots, white part only, finely sliced

1 teaspoon lime zest + 4 lime wedges to serve

100g green beans, trimmed

1 small lebanese cucumber, finely sliced

1 cup cabbage, finely shredded (opt: lettuce or lettuce cups)

Toasted peanuts, to serve

Dressing:

1/4 cup lemon juice, approx 1/2 lemon

2 teaspoons lime juice, approx 1/2 lime

1 teaspoon tamari

1 teaspoon coconut sugar

1 teaspoon chilli (optional)

To make the cauli into a consistency similar to mince, simply finely chop the cauli florets or place in a food processor and blitz until mince like and set aside. Place a frypan on medium heat and add coconut oil, chilli, coriander stems and garlic and fry until fragrant about 1-2 minutes. Add cauliflower and cook a further 10 minutes. Once cooked, remove from heat and allow to cool slightly then fold through lemongrass, mint, 1 tablespoon finely chopped coriander leaves, shallots and lime zest. Whisk together ingredients for dressing and toss through. Place on a platter or bowl with green beans, lebanese cucumber and cabbage, top with lime wedges and extra coriander leaves if desired and serve.

Jacqueline Alwill

Jacqueline Alwill, is an accredited nutritionist, author, founder of Brown Paper Nutrition and recently launched vegetarian meal delivery service Brown Paper Eats She is passionately committed to improving the health and wellbeing of individuals and families. Jacqueline is mum to her 8 year old boy - Jet.

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